Can I warm up my butter cream to a pourable consistency and pour it on the cake for pizza sauce?
I don't want to use royal icing because it dries hard and the thought of eating a crunchy piece of cake is unappealing.
I can use rolled fondant but I want a realistic look, strawberry/raspberry sauce is not an option either.
Will the butter cream stay runny or harden in the fridge?
Sorry for all the questions, this cake has me stumped.
Its a pizza cake for a pizza company so it has to look as real as possible.
Thanks in advance.
MAy not be the look you are going for, but I used BC and slapped it on just like real sauce. Worked out well for me.
Ditto sassy. that's what I did too.
Ah never thought of that, sounds like a much better way then what I was going to do,thanx.
Ok now other then just coloring it red what can I do to make it look "seasoned"?
ow about coloured sugar or sprinkles?
I added a little brown coloring to mine and that made it look tomato-ey. Once all the toppings are on it you won't see much of the sauce anyway. Also for cheese, I tried grated almond bark but that just turned to dust. Melt, let almost set, then grate either white chocolate chips or almond bark. This softened it just enough to get a great cheesy consistency.